IncreCdHiEF ble for chefs....by chefs
Special Issue
10th Annual Chef Awards 2013
10th Annual Chef Awards 2013
Volume 1, Issue 2, Dec-Feb 2014, India ` 50
MESSAGE
Dr. Shashi Tharoor
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MESSAGE
Parvez Dewan Secretary Tourism
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 07
MESSAGE Dear Chefs, It gives me great pleasure to note that this is the 10th Chef Awards being organised by the Indian Culinary Forum. On the occasion of the Chef Day. Congratulations for reaching this eventful decade mark. India has innumerable cuisines which need to be researched, standardized and promoted. The Ministry of Tourism has taken the initiative of starting an Indian Culinary Institute where research and standardisation of Indian cuisine will be conducted. I am happy to note that the Chef Summit is being organised for the first time for the development and promotion of Indian Cuisine. On this eventful occasion of the Chef Awards I would like to congratulate the organisers for organising such an impressive and grand celebration as well as the award winners. Wishing you all the best. Mr. Anil Kumar Bhandari,
Mr. Anil Kumar Bhandari, Chairman, AB Smart Concepts
Chairman, AB Smart Concepts, Hotels - Travel - Tourism
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MESSAGE India wrested its independence from Britain in 1947 and Delhi is a city that bridges two different worlds. Old Delhi, once the capital of Islamic India, In contrast, the imperial city of New Delhi created by the British Raj. In Delhi, you will discover that the city is sprinkled with dazzling chefs and fabulous eating places within the bustling markets. The chefs of India and not just Delhi, have put Indian Cuisine and flavours on the world map, they as diverse as the food on offer as in the North or the South. No longer is Indian food just thought of as hot mutton curries but look to the delicate flavours of Butter chicken, Rogan Josh, Malai Kofta, Chole, Palak Paneer and the great Dals and Naan Breads. It is with this thought that I look at the Chefs as the Jewels of India, sparkling around various parts of the country side and united in one cause, to improve the professionalism and image of chefs in general. To our budding chefs here, aiming to be the best in what they do, I take my hat off to you and to your peers in organizing such a great event. I look forward to the opportunity to be able to catch up with all my Dosto's on my next trip to your beautiful country. In Culinary Friendship Rick Stephen CMC WACS Continental Director – Asia
Rick Stephen CMC WACS Continental Director –Asia
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 09
MESSAGE "On behalf of FHRAI, I heartily congratulate ICF for their initiative to commemorate International Chef's Day and on that occasion, confer the 10th Annual Chef Awards. Over the past ten years, these awards have firmly established themselves as among the most prestigious and coveted accolades for professional chefs and serve as a vibrant platform to felicitate industry stalwarts, showcase excellence and innovation as well as motivate future aspirants. The enduring popularity of Indian cuisine across the world is a veritable testimony to the boundless talent, ingenuity, vision and dedication of our great chefs. The exquisite richness and vivid diversity of Indian cuisine plays an indispensable role in adding to the splendid charm and lure of India as a tourist destination. Our chefs are thus befittingly regarded as exemplary cultural ambassadors for the country and are an epitome of the warmth and ideals of legendary Indian hospitality. From meticulously preserving and perfecting age-old recipes and traditional cooking techniques to creatively blending myriad contemporary global influences, they have indeed mastered the art of delectably pleasing even the most discerning palate. Needless to add, these doyens of the culinary world will also have a seminal role to play in scripting the Indian hospitality industry's next glorious phase of growth!
S. M. Shervani President – FHRAI
I compliment ICF for the enormous contribution which it has consistently made in promoting culinary arts, bench-marking best practices, elevating the industry standard and mentoring young professionals. FHRAI wishes them continued success in their laudable endeavours." Culinary Regards S. M. Shervani, President, FHRAI
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MESSAGE Dear Chefs, With great pleasure and pride, I welcome you to the second edition of Incredible Chef magazine. This issue is special in a lot of ways firstly because it is dedicated to the aspiring chef’s within us and more importantly because it coincides with the occasion of 10th International Chef's Day Annual Chef Awards 2013. This event is a celebration for the emerging chefs and gives us Senior chefs a platform for recognizing, identifying and honoring young talent. On the occasion of the International Chef’s Day, Indian Federation of Culinary Associations and Indian Culinary Forum together organises the Annual Chef Awards every year. Through these awards we intend to create awareness about the profession of chefs, who play an important role in the hospitality sector and have set a benchmark for themselves in the industry. I truly believe that as a chef it is our responsibility to mentor and nurture the skills of the young aspiring chefs who looks up to us as their role models. We must invest time and money on them and inculcate the traditional and ethical values we carry with ourselves when it comes to creating wonderful experiences for people around us. Culinary Regards Chef Manjit Gill President, IFCA
Chef Manjit Gill President, Indian Federation of Culinary Associations
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MESSAGE
Mr Garish Oberoi President, HRANI
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MESSAGE My heartiest congratulation to all of you on the occasion of the 10th International Chefs Day & Annual chef awards – 2013. Looking back I see that we are in the 26th year since our association took birth. I have some very glad tidings for our fraternity of chefs – The most significant event was the recent launch of the “Incredible Chef” magazine. The first chef's association magazine in India. This opens a plethora of opportunities for our young chefs and experienced chefs as this gives them a ready platform to express, communicate and bond with themselves and the hospitality industry and communicate with the outside world. So now from anywhere in India even a culinary enthusiast can access the best of chefs through this magazine. We the Indian Culinary Forum are for the first time, organizing Chef Summit on the occasion of the 10th International Chefs Day on 23rd November'13 at The Ashok. Where renewed chefs & eminent speakers will share knowledge, experience with one another & delibrate various topics. This opens the door to channelise various ideas and longings the chefs have nurtured. These ideas can now be expressed, discussed and some decisions could also be happening. The ICF recommits itself to improving the quality of education skills and general development of the young chefs who have chosen this profession as a career. I look forward to the very exciting professional culinary challenge “9th Culinary Art India – 14” being organized by ICF along AAHAR that brings out the best art in the cuisine in our young chefs participating in this competition under the mature tutelage of our experienced chefs evaluating and awarding them with honours. Look forward to your continuing support in taking forward ICF to greater heights.
Chef Davinder Kumar President – ICF
My best wishes & congratulations to each and every participant. Culinary regards, Davinder Kumar President – ICF
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 13
MESSAGE My heartiest greetings to all-on this moment of celebration Welcome to the second edition of our magazine, “Incredible chef”. As a CHEF, I always feel happy to share my feelings with people. Food is a way of bringing people together. We all chefs are celebrating food on International chef's day 2013 which is being organized by Indian Culinary Forum with the support of professional chefs and hospitality professionals. We have also included the thoughts of many renowned chefs in this edition of the Magazine. We all know that the new entries to chef profession had been declining in the past few years but the good thing is that in the last one year it has revived and is growing. The media has played a great role in this. As today most of the people watching food shows are very enthusiastic about the profession.
Chef Suman Sharma Gen. Secretary – ICF
Also I have seen many first timer young chefs participating in the competitions. In order to encourage more and more youngsters to join this profession and to facilitate their rise to the highest echelons of the hierarchy, our work environment should be made more conducive towards their nurturing and growth. One of the ways to achieve this is by conducting workshops by the senior chefs for the faculty members and for student chefs who are ready to join the industry. National counsel also can support this by taking initiative to make compulsory workshops by the industry leaders for the faculty and students. There should be more information on the web about the career growth and pay package of the industry. This issue of Incredible Chef aims to motivate the students all over India. Indian Culinary Forum has also announced 'Student Chef Of The Year' award this year. Looking forward to welcome you all hospitality pioneers I am proud to be a CHEF. Cheers! Chef Suman Sharma, Secretary General Indian Culinary Forum
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editor’s desk Dear Readers,
Sumit Goyal Editor-in-Chief - ICF
Food is something I've had a connection with since I've opened my eyes be it from the food which my mother cooked for me as a child to the modern day wonders which the chefs create. What are the things which comes to your mind when you think of food for me is either my mother or a chef. I consider myself fortunate that my profession has helped me build a rapport with so many culinary masters and given me an opportunity to work alongside them. It is an absolute honour for me and my team to associate with the Indian Culinary Forum to conceptualise and create this wonderful magazine. In this second edition of Incredible Chef we bring you articles from Industry veterans Chef Manjit Gill and Chef Virendra Datta along with the regular features. Lastly I would like to wish all the Chefs a wonderful International Chef's Day.
Sumit Goyal Editor-in-Chief
Publisher & Editor: Sumit Goyal sumitgoyal@foodandnightlife.com Chairman: Subhash Goyal subhashgoyal@foodandnightlife.com Assistant Editor: Vivek Saggar vsfoodart@gmail.com Editorial and Alliances Chief: Shruti Sharma shrutisharma@foodandnightlife.com Desk: Sandhya Nair incrediblechef@gmail.com Advertising and Sales: Aditya Verma - Director Marketing Rohit Kumar - Business Head Divya Chopra - Assistant Manager incrediblechef@gmail.com
Columnists: Chef Manjit Gill Dr. Anjali Mukerjee Chef Arvind Saraswat Aarti Thapa Hemant Kumar Kochar Virender S Datta Rita Gangwani
Editorial & Business Office: Minerva Publishing and Media Limited E-5, LGF, Greater Kailash Enclave, G.K I New Delhi-110048 Ph. 011-41098297, 46564570 An initiative by
Art Team: Ram Milan Yadav
Printed and Published by: Minerva Publishing and Media Ltd in association with Indian Culinary Forum (ICF)
Subscriptions: R Premlata incrediblechef@gmail.com
Printed at R P Printers, G-68, Sector-6, Noida - 201301 All rights reserved worldwide. Reproduction in any manner without prior permission is prohibited. Incredible Chef takes no responsibility for unsolicited photographs or articles. All photographs, unless otherwise indicated, are used for illustration purpose only. All disputes, differences, claims and proceedings are subject to Delhi jurisdiction only.
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CONTENTS Issue 2, Dec-Feb 2014
IncreCdHiEbFle
Dessert vs. Pudding The battle of
for chefs....by chefs
Indian Culinary Forum
18-19
10th Annual Chef Awards, 2013
22-26
Revisiting the 9th Annual Chef Awards 2012
30-31
“Culinary Art India 2013”
32-33
Virender S Datta Chairman, IICA
Is Taste all about the senses? 34 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Chef Majit Gill President, IFCA
The battle of Dessert vs. Pudding -Virender S Datta
34-35
Taste Touch
Napkin Etiquette -Rita Gangwani
36-37
Hearing Vision
How food affects personality
38-39
-Dr. Anjali Mukerjee
Is Taste all about the senses? -Chef Majit Gill
40-43
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Smell
How food affects personality
Chef's Fun Time
44-46
Test your Indian Cuisine Knowledge -Chef Arvind Saraswat
Dr. Anjali Mukerjee
Nutritionist and Founder, Director Health Total, Ph: 022 - 672 66888/6504 4001 Direct your questions to query@health-total.com For further information, visit www.health-total.com
Edible Flowers
aste all about the senses?
-Arti thapa
48-51
Taste Touch
Hearing
Wine Expert Proffesionals
Smell
Vision
52-54
A Career to Test with -Hemant Kumar Kochar
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Napkin Etiquette Rita Gangwani Professor at Etiquette Consultants, Delhi
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Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 17
Indian Culinary Forum
ICF Executive Committee Chef Devender Kumar President Chef Shaju Zacharia Vice President Chef Vivek Saggar Media & PR Chef Vinod Bhatti Treasurer Chef Suman Sharma General Secretary Organising Committee for the 10th Annual Chef Awards Mr. Anil Bhandari Mr R Kumar Chef Devender Kumar Chef Shaju Zacharia Chef Suman Sharma Chef Jitender Uppal Chef Vinod Bhatti Chef Vivek Saggar Chef Manjit Gill Chef Sudhir Sibal Chef Bharat Alag
The Indian Culinary Forum Ÿ The Indian Culinary Forum is the Indian
association of professional chefs. It was formed at New Delhi in 1985 as an exclusive non-profit organization, dedicated solely to the advancement of the culinary art of India. The forum's objective is to act as a link, a platform and an instrument for the national community of chefs. ICF has evolved over the years, extending its outreach to connect both hotels and individual chefs in a fraternity that presently comprises over 700 members. At the core of all its chef-centric activities and programmes is the abiding belief that 'cooking unites'. Promoting Culinary Excellence ICF is dedicated to enhancing the culinary arts in the country and supporting the efforts of chefs in achieving this through a whole spectrum of programmes. The central agenda of the organization is as follows:
Ÿ To provide effective material and moral
support to members. Ÿ To defend the general interests of the profession by preserving, propagating and developing the genuine principles of the culinary art. Ÿ To chronicle and distribute information that will be of value to members. Ÿ To safeguard and further the dignity and high vocational and social standing of the profession. Ÿ To create awareness about Indian cuisine through various media in international markets. Ÿ To educate people about cuisine and the profession of the chef. Ÿ To organize regional and national culinary shows that promote excellence in the field of food production. The best national talents could represent India and be honoured by various international culinary associations. Ÿ To establish partnerships with hotels, schools
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and support apprenticeship and training programs. Ÿ To publish a quarterly newsletter for members as well as a national directory of chefs. Ÿ To assist professional chefs in the publishing of books and writing of articles on their specialty cuisines. Ÿ To form a care body that will interface with the government for the development of the chef community. Ÿ To make our country a proud and respected member of the World Association of Chefs Societies (WACS) and thereby help in the globalization of Indian chefs. Ÿ To enable the fraternity to remain competitive, both nationally and internationally, especially by addressing changing trends and emerging challenges. Ÿ ICF over the years has initiated various programmes in the northern region to create awareness about the forum.
ACTIVITIES OF ICF Ÿ Annual get together of members and their families Ÿ To host an annual event on culinary art Ÿ To host International Chefs’ Day/Chef Awards (Annual Event) Ÿ Conduct demonstrations and lectures on special culinary skills Ÿ On-site hospitality training Ÿ To Conduct seminars Ÿ Organise specialised workshops on industry trends and hold forum discussions Memberships Ÿ ICF Membership Ÿ Corporate Membership Ÿ Junior Chef Membership Procedure for becoming an ICF member Appropriate forum must be downloaded from website of ICF. Dully filled-in form endorsed along with enclosed fee payable by cheque/draft to the executive officer, at the official address. For Membership contact: Mr Ravikant Singh +91-8800339629 Email: indianculinaryforum@gmail.com, osicfnorth@gmail.com n
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Executive Committee Indian Culinary Forum
Chef Davinder Kumar President ICF
Mr. Anil Kumar Bhandari, Chairman, Organizing Committee
Chef Manjit Gill President, IFCA
Chef Sudhir Sibal Ex Vice President, ITDC
Mr. R Kumar, CMD Continental Group
Chef Shaju Zacharia Vice President ICF
Chef Suman Sharma General Secretary ICF
Chef Bharat Alagh Membership, ICF
Chef Vivek Saggar PR and Media Coordinator ICF
Chef Kushal Arora Chief Coordinator ICF Magazine
Chef Jatinder Uppal Joint Secretary ICF
Chef Vinod Kumar Bhatti Treasurer ICF
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INDIAN CULINARY FORUM Membership Fee is Rs. 3000.00 per member W.e.f. 1st July 2012
MEMBERSHIP FORM
Date: ______________
(To be filled in capitals or print)
____________________________________________________________________________________ Surname ____________________________________________________________________________ Name _______________________________________________________ Sex Date of Birth __________________________ Wedding Anniversary ____________________________ Address residential ____________________________________________________________________ ____________________________________________________________________________________ Tel No.: ______________________ Mobile No.: ____________________________________________ Personal E-mail: ______________________________________________________________________ Profession: _________________________ Designation: ______________________________________ Organization Address: _________________________________________________________________ ____________________________________________________________________________________ Tel No.: _________________ Fax No.: ____________________ E-mail: ________________________ Professional Experience: _______________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ To be endorsed: Proprietor ( )/ General Manager ( )/ Executive Chef ( ) /ICF Member ( ) Mr /Ms ____________________ Signature Membership Fee INR. 3000/- (payable by Banker's Cheque/ demand draft in favor of Indian Culinary Forum) Name of bank: _____________________ Cheque number: ____________________ Dated: _________ FOR OFFICE USE Active membership is granted to chef _____________________________________by the board of ICF on _____________________________________________________________________________
ICF GENERAL SECRETARY ICF PRESIDENT ______________________________________________________________________________________ Send form at : B-66, Okhla Phase – I, New Delhi – 110020
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Presents 10th Annual Chef Awards, 2013
on Date : 23rd November 2013, Venue: The Ashok Hotel, New Delhi Introduction The 10th edition of International Chefs Day and the Annual Chef Awards is organized and hosted by the Indian Culinary Forum in association with the Indian Federation of Culinary Associations. International Chefs Day is marked as a special occasion to accredit the Chef as an artist. The concept is to create awareness for the profession of Chefs who have a crucial role in the hospitality sector and have set remarkable standards in the art of cooking.
Indian Culinary Forum The Indian Culinary Forum is the Indian association of professional Chefs. It was formed at New Delhi in 1985 under the stewardship of Chef Arvind Saraswat as an exclusive non-profit organization dedicated to advancement of the culinary arts of India. The Forum's objective is to act as a link and a platform for promotion of the national community of Chefs. The World Association of Chefs Societies (WACS), a 93-nation fellowship of professional Chef organizations, endorses the ICF thereby imparting to it an international culinary focus in the organization of its various competitions, seminars and events. For the Annual Chef Awards Forumapproved Judges will ensure that a fair and consistent level is achieved with specific judging criteria along with standard competition rules and guidelines. All educational and professional endeavors undertaken or sponsored by the Indian Culinary
Forum are guided keeping the following aims in sight:
Ÿ Golden Hat Chef Award Ÿ Silver Hat Chef Award
Ÿ To encourage and inspire junior
Ÿ Lady Chef of the year Award
Chefs through training and competition Ÿ To enhance internationally the culinary prestige of India Ÿ To encourage Indian nationals to consider a career within the hospitality industry
Ÿ Best Food writer Award
Highlights: Cash reward of INR 20,000/announced for each master chef category. Trade Test: Culinary Competitions among participating chefs will be held prior to the award ceremony. Exhibition/Chef Summit: An exhibition of 20 brands where they will showcase their product range on the day of the award ceremony. A chef summit to discuss innovative practices and challenges faced by chefs. Award Ceremony: The jury will present awards to the winner chefs in front of a gathering of around 300 VIP guests in Hotel Ashok. Ceremony would be followed by entertainment & sit-down buffet dinner. There are 16 categories of awards and a WACS certified jury comprising industry professionals. It will be wellattended by top leaders of the hospitality industry. AWARD CATEGORIES Jury Awards Categories
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(Jury Award) Ÿ Lifetime Achievement Award
(Jury Award)
Master Craftsmen Awards Categories Cash Reward – Rs 20,000/- each Master Chef Category Ÿ Chef of the Year Award Ÿ Master Chef International Cuisine
Award Ÿ Master Chef Oriental Cuisine Award Ÿ Master Chef North India Cuisine
Award Ÿ Master Chef South India Cuisine
Award Ÿ Master Chef Kebabs Award Ÿ Master Chef Indian Sweets Award Ÿ Master Chef International
Confectionery Award Ÿ Master Baker Award Ÿ Kitchen Artist Award Ÿ Student Chef of the Year
Culinary Competitions 10th Annual Chef Awards 2013 Yet again, the Indian Culinary Forum hosted Trade Tests for 10th Annual Metro Chef Awards 2013 at IHM, Banarasidas Chandiwala Institute, Kalkaji, New Delhi. The trotting chefs strived hard to showcase their live culinary skills with full enthusiasm and vivacity, celebrating the preparation and presentation of the food in an attractive and pleasing form for the experts of the food industry. Renowned chefs from the ICF committee, Chef Y.B Mathur, Chef Bakshish Dean, Chef Rajiv Malhotra, Chef Siresh Saxena, Chef Rajiv Chowdhary, Chef Tarun Dacha, Chef Theodore Rudiferia, Chef Mahesh Sharma, Chef Ravitej, Chef Manish Bhasin, Chef Kushal Arora, Chef Ajay Sood, Chef Suman Sharma, Chef Zacharia, Chef J. Uppal, Chef Nimish Bhatia, Chef Rajesh Variath, Chef Kushal Arora and Chef Sushil Chugh obliged over 74 participating chefs with their presence and tasted the mouthwatering dishes prepared by the contestant chefs. The festivities kicked off with the seasoned chefs competing with each other in different categories such as master chef in oriental & International Cuisine along with Kitchen Artist, master chef in North Indian Cuisine & Indian Sweets and Master Chef International Confectionary. The results were announced at the grand ceremony of 10th Annual Metro Chef Awards 2013 held on 23rd November 2013 at Hotel Ashok, New Delhi.
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Chef Summit 10th Annual Chef Awards 2013
Indian Culinary Forum is a body of culinary professionals which aims to promote culinary knowledge, propagate various kinds of foods, bring obscure culinary styles and practices to the forefront, recognition of the profession, enable improvement in the professional standards within the industry through effective training and practices. On the occasion of the 10th International Chefs Day organized by the Indian Culinary Forum and the Indian Federation of Culinary Associations a Chef Summit is being organized from 11 am to 1:30 pm on 23rd November 2013 at The Ashok Hotel Convention Hall. Renowned Chefs will deliberate on various subjects at the Chef Summit which will be attended by chefs and members of the Hospitality industry, student chefs & faculty.
Topics and the proposed Panelists/Moderators: Session 1:
Session 3:
1. Cuisine Tourism – an Indian Perspective
3. Culinary Education in India
Ÿ Chef Davinder Kumar
Ÿ Chef V. S. Dutta
Ÿ Chef Arun Aggarwal
Ÿ Mr. N. S. Bhuie
Ÿ Chef Arun Chopra
Ÿ Chef Y. B. Mathur
Ÿ Chef Manish Mehrotra
Ÿ Chef Sudhakar Rao Director, CAI
Ÿ Mr. Sourish Bhattacharya - Moderator
Food Quiz
Food quiz
Session 4:
Session 2:
4. Food Safety in India
2. Standardization of Indian Cuisine
Ÿ Director, FSSAI / Quality Control Society
Ÿ Mr. Anil Bhandari
Ÿ Chef Vijay Nagpal
Ÿ Chef Manjit Gill
Ÿ Chef Ajay Sood
Ÿ Chef Sanjeev Kapoor
Ÿ Chef Sabyasachi Gorai
Ÿ Mr. Alok Shivpuri
Ÿ Ms. Marryam Reshii - Moderator
Ÿ Ms. Aruna Dhir - Moderator
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Awards Nominations 10th Annual Chef Awards 2013
Golden Hat (Total - 12 ) Chef Harmender Mathur Mr. Sudeep Bose Chef Rakesh Sethi Chef Philip Gomes Lady Chef of the Year Chef Rashi Jain Chef Arti Ghai Chef Indrani Pal
The Lalit IHM Pusa Radisson Blu Dwarka CafĂŠ Gartino
Country Inn & Suites Le Merdien Shiv Vilas Resorts, Jaipur Old World Hospitality Old World Hospitality The Ashtan Sarovar Portico Park Plaza, Delhi CBD Shahdara The Lodhi BCIHM
Kitchen Artist Award Chef Mahesh Kumar Shrivastava Chef Rajinder Kothiyal Chef Chittaranjan Jena
Sukanta Das Jabeer Mohammed Anshul Grover Himanshu Swaroop Sachin Rathor
Chef Chef Chef Chef Chef Chef Chef
Ajay Aggarwal Govind Ram Arya Ronik Kumar Vishal Payal Abdul Rahid Ashok Kumar Kanojia Vinod Rawat
Chef Chef Chef Chef Chef
Pankaj Kumar Narender Rana Suprabhat Amit Khanna Ankur Sharma
Chef A. Murugesan Chef A P Girish kumar Chef Vel Murugan. P
Master Chef Baker Award Chef Javed Alam Chef Saji Mathews Chef Ram Mehar
Country Inn & Suites Le Meridien Radisson Blu MBD, Noida Radisson Blu Plaza, Mahipalpur Sarovar Portico Sheraton Hotel Saket Radisson Blu, Paschim Vihar Kempinski Ambience, Shahdara Le Meridien, Jaipur Shiv Vilas Resorts, Jaipur
Master Chef Indian Sweets Award Somnath Ved Prakash Yadav Dharmender M C Pal Pramod Yadav
Country Inn & Suites The Lalit Old World Hospitality The Ashok Hotel Fortune Park Lake City, Mumbai
Master Chef International Confectionary Award Chef Pawan Saxena Chef Shambhu Prasad Chef Mohd. Shakir Ansari
The Lodhi Radisson Blu MBD, Noida BCIHM Supa’s Restaurant Radisson Blu, Ghaziabad
Master Chef South India Cuisine Award Hotel Samrat ( I.T.D.C.) Radisson Blu Dwarka Fortune Park Lake City, Mumbai
Master Chef North India Cuisine Award
Chef Chef Chef Chef Chef
Country Inn & Suites Le Merdien The Lalit Radisson Blu MBD, Noida The Ashok Hotel Hotel Samrat ( I.T.D.C.) Kempinski Ambience, Shahdara
Chef of the Year Award
Chef Chef Chef Chef Chef Chef Chef Chef Chef Chef
Raman Kumar Prajapati Tripathy Ratan Singh Negi Meraj - Ul - Haque Sunil Kumar Jajoria Mohd. Mofid Saurabh Sachdeva Ashwani Kumar Singh Kundan Singh Negi Jethu Singh
Radisson Blu Plaza, Mahipalpur Sheraton Hotel Saket Radisson Blu, Paschim Vihar Le Meridien, Jaipur Radisson Blu, Ghaziabad
Master Chef Kebab Award Country Inn & Suites IHM Pusa IICA
Master Chef International Cuisine Award Chef Kishan Singh Rawa tChef Shailendra Kumar Thakur Chef Vaseem Khan Pathan Chef Md. Naushad Chef Rakesh Kumar Prasad Chef Leo Peter Rozario Chef Suresh Kumar Chef Dharmendra Singh Rawat Chef Sumit Pant
Chef Chef Chef Chef Chef
Old World Hospitality Radisson Blu MBD, Noida Park Plaza, Delhi CBD Shahdara
Radisson Blu MBD, Noida The Ashok Hotel Sheraton Hotel Saket Country Inn & Suites Radisson Blu MBD, Noida The Ashok Hotel
Student Chef of the Year Award Manish Sati Arshpreet Singh Bhasin Mangal Singh Bisht Prasoon Agrawal Govind Singh Bafila Atul Kumar Chaubey Megha Agarwal Bikash Pandit Shefali Saxena Harshit Dhall Parth Bharti Nikhil Patil Tanay Kingrani Kapil Makhija Prateek Kulshrestha Amit Jana Manjot Singh
Amarapali IHM Amarapali IHM Amarapali IHM Amarapali IHM Amarapali IHM Amarapali IHM IICA Culinary Academy of India IHM PUSA BCIHM BCIHM Radisson Blu, Noida Jaipur National University Jaipur National University Jaipur National University Jaipur National University Jaipur National University
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 25
Gourmet Speciality Dinner-2013 Food Partners 10th Annual Chef Awards 2013 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.
The Royal plaza Delhi La Carne Cuts Salad Chef ITC Maurya Yakult Le Meridien New Delhi Old World Hospitality Pvt.Ltd The Park New Delhi Olive Bar& Kitchen Resources International Pvt.Ltd Sheraton New Delhi Hotel Radisson Blu MBD Hotel Noida Country Inn & Suite by Carlson Food Art Hospitality Pvt Ltd S.K Hotels Moti Mahal Delux Evergreen Caterers Brys Hotels Pvt Ltd The Ashok Nirula's KALEVA Groovy Foods Mccain
FOR CHEF SUMMIT 1. The Hans 2. Radisson Blu Dwarka 3. Nathu’s 4. The park
Cold Canapés & Oven Baked Breads Cold Cuts of Meat Salad Bar Mediterranean Salads Yakult Laksa Soup Station Kashmiri Italian Spanish Paella Australian Lamb Grill Pan Asian Malabar Vegetarian Sahibabad, East Delhi NCR Indian BBQ Punjabi Indian Cuisine South indian Mughlai Indian Sweets Ice Cream Parlour /European Desserts / Pastries Indian Sweets European Desserts Veg Snacks Pastas Biryanis / Korma Dilli Wala Khana European Desserts
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Indian Culinary Forum Revisiting the 9th Annual Chef Awards 2012 Glitterati from the culinary fraternity came together for the 9th Annual Chef Awards 2012, hosted by Indian Culinary Forum last year. The chefs who showcased their culinary art skills at the challenge were bestowed with awards on 19th December at Hotel Ashok, New Delhi, on the occasion of International Chefs Day. The awards ceremony was graced by who's who of the hospitality fraternity and the chief guest, Shri. K. Chiranjeevi, Hon'ble Union Minister for Tourism. He also launched the coffee table book of Culinary Excellence - the signature recipes of 50 Master Chefs of India in celebration of 25 years of Indian Culinary Forum. A four day long Trade Test for Chef Awards'12 was judged by esteemed jury comprising of Austrian Chef, Martin Kobald and ICF committee members, Chef Gill, Chef Jitender Uppal, Chef Davinder Kumar, Chef Vivek Saggar, Chef Shaju Zacharia.
Chef Sudhir Sibal receiving Lifetime Achievement Award
L-R Shri K. Chiranjeevi, Golden Hat Chef Award winner Chef Arun Batra & Mr. R. Kumar
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Award winners with Shri. K. Chiranjeevi
Lady Chef of the Year Award winner Chef Ishika Konar
L-R Chef Manjit Gill & Chef Suman Sharma
L-R Chef Jitender Uppal and Chef Vivek Saggar
MC, Ruchi Rai
Awards Winners of 9th Annual Awards 2012 Kitchen Artist Award: Chef Mahesh Kumar Srivastav, Hotel Samrat Master Baker Award: Chef Anand Singh Rathore, Old world Hospitality Pvt ltd Master Chef International Confectionery Award: Chef Chandan Rati, Country Inns & suites L-R,Chef Davinder Kumar and Chef Rajan Loomba
Master Chef Indian Sweets Award: Chef Inder Singh, I T C Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & suites Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country inn and Suites Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen Food Critic Award: Dr. Pushpesh Pant Lady Chef of the Year Award: Chef Ishika Konar, Pullman Hotel Master Chef South India Cuisine Award: Chef Shakti Raj, Hotel Radisson Blu Master Chef Oriental Cuisine Award: Chef Basant Rana, Hotel Park Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, Tajsats Air Catering
Silver Hat Chef Award winner Chef Tarun Dacha
Lifetime Achievement Award: Chef Sudhir Sibal
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 31
“Culinary Art India 2013” A glittering commemoration of more than 300 chefs… Indian Culinary Forum’s Culinary Art India, 2013 was organized by “Indian Culinary Forum” in association with I T P O. The event witnessed 300 chefs coming together under one roof and exhibiting their culinary skills to the masses. This international event got the participation of chef fraternity from all over North India. WACS (World Association of Chefs Societies) certified chefs to undertake judging at CAI. The World Association of Chefs Societies (WACS) was a 93 nation fellowship comprising of various professional chef organizations from around the world. The event aimed at creating awareness about the profession of chefs and to felicitate the achievers in this profession. The five day event was graced by celebrity chefs from all over India and abroad. Chef Mougam Pareatumbee, Director, Hotel and Catering Training Centre, Mauritius presided over as the Chairperson of the Hon'ble Jury.
Artistic Pastry Showpiece
Hosted by Indian Culinary Forum in association with ITPO and Hospitality First, 'Culinary Art India 2013' saw the chefs showcasing their culinary talent. This challenge attracted national level participation involving senior and apprentice chefs from India competing on an internationally modeled platform and also gave youngsters an opportunity to come up with new and innovative ideas. Well known chefs from the hospitality fraternity showcased their flair at the food fiesta and students brainstormed for their eclectic passion for food along with the competing chefs.
Authentic Indian Regional Cuisine categorie
Chef Manoj Kumar, Artistic Bakery Showpiece
Chef Ashish Pawar, Plated Appetizer
32 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
CATEGORIES Individual Competition Individual Artistic Display
Individual Cold Display
Category 1: 3 - Tier Wedding Cake Category 2: Artistic Pastry Showpiece Category 3: Artistic Bakery Showpiece Category 4: Fruit & Vegetable Carving Category 5: Butter / Margarine Sculpture
Category 6: Plated Appetizers Category 7: Petit Fours or Pralines Category 8: Three Course Set Dinner Menu Category 9: Desserts Category 10: Authentic Indian Regional Cuisine
Individual Live Cooking Category 11: Innovation in rice by Kohinoor Category 12: (Open Competition) Main CourseMeat/Poultry/Game/Seafood/Vegetarian Category 13: (Apprentice/Trainee/Student Competition) Meat/Poultry/Game/Seafood /Vegetarian) Category 14: Turkish Cuisine Competition Category 15: Mocktails
About Indian Culinary Forum The Indian culinary Forum is the India's association of professional chefs. It was formed in New Delhi in 1987 as an exclusive non-profit-making organization, Dedicated solely to the advancement of the culinary art of India. The Forum's objective is to act as a link, platform, useful and necessary instrument for the national community of chefs. The aims of the ICF, broadly, are: 타 To encourage and inspire junior chefs through training and
competition 타 To enhance international the culinary prestige to India. 타 To encourage Indian nationals to consider a career within
the hospitality industry
Chief Guest, Mr. Parvez Dewan & Chef Davinder Kumar
Winners of Turkish Cuisine Competition
Chef Mougam Pareatumbee & Chef Viviek Saggar
Winners
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 33
Dessert vs. Pudding The battle of
Virender S Datta Chairman, IICA
It is said that a meal is not complete if it isn’t concluded with a sweet dish. We call it dessert. The difference between pudding and dessert can be confusing; we de-clutter the confusion for you through this article. 34 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
T
he difference between Dessert and Pudding is a matter of constant debate. Though both the items were distinctively different at their inception, the passage of time has merged the difference. The professionals and customers of today do not distinguish one from the other. It is more the matter of what sounds better. Let’s admit it that using the word DESSERT is considered upmarket than using the traditional word PUDDING. Most of the restaurants today use the word Dessert or Pudding to refer to the sweet course on the menu. However the difference between pudding and dessert can be confusing: A pudding can be a dessert, but a dessert can only be a pudding. Pudding is usually a dessert, but it can also be a savory dish. The word dessert originated from the French word desservir, meaning “to clean the table” which is the reverse of the word servir (to serve). The word pudding is believed to have come from the French boudin, meaning “small sausage”, and refers to encased meats used in Medieval European puddings. Traditionally boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared. The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or Fat, resulting in a solid mass. These puddings were baked, steamed or boiled. A pudding is a cooked, substantial starch or dairy based sweet dish, such as a Traditional Christmas Pudding or a Rice Pudding. A pudding is usually considered to be a more homely, rustic and traditional recipe. Hence a pudding need not always be sweet. British food is awash with savoury puddings - Yorkshire pudding, served with Roast Beef, Black Pudding
or a winter-warming Steak and Kidney Pie/Pudding. Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert. Earlier, the term pudding was used exclusively to describe savoury dishes and today the word pudding primarily denotes desserts and this has evolved over a long period of time. Some popular examples of Pudding in savour & Dessert category are:
Savoury Batter puddings, including Ÿ Yorkshire pudding and
popovers Ÿ Haggis Ÿ Hog’s pudding Ÿ White pudding
Dessert Ÿ Banana pudding Ÿ Bread pudding Ÿ Bread and butter
pudding Ÿ Cabinet pudding Ÿ Chocolate pudding Ÿ Christmas pudding (also “plum
pudding” in the United States) Dessert is the usually a sweet course that concludes a meal. The food that composes the dessert course includes but is not limited to sweet foods. There is a wide variety of desserts in western cultures now including cakes, pastries, ice creams, pies, and candies. Originally, the desserts were made using natural ingredients like dried fruit, nuts, honey etc. that were available locally. Cut Fruit (fruit salad) is also commonly found in dessert courses because of its natural sweetness. When sugar began to be manufactured, the varieties of desserts were also created, using non sweet ingredients like flour etc. A typical example would be Pancakes, which can be used as
dessert after soaking them in sweet sauces or honey etc. Very often, complex desserts (baked Alaska, Gateau St. Honoréetc.) are also termed as Pudding, just to add more weight-age to these specially prepared items. While the introduction of Ice Cream can be dated back to 3000BC, the Apple Pie recipe was printed in the year 1381. Thus desserts can come in variations of flavours, textures, and looks and can be defined as a sweet course that concludes a meal. These are some major categories in which desserts can be placed: Ÿ Cakes Ÿ Chocolates and candies Ÿ Custards and puddings- Baked
custards can include crème Brule and flan puddings Ÿ Frozen desserts- ice creams and gelato Ÿ Pastries & Pies- fruits, chocolates, or other sweeteners. n
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 35
Napkin Etiquette We have heard about how important table manners are and how the fork and spoon should be placed on the left and right side respectively, of the plate. Napkin manners form an integral part of dining. We bring you napkin etiquettes that one should be well versed with.
A
Napkin HAS to be used with a measure of etiquette, so as not to offend other diners through a display of boorishness. Most napkins are square, but some are rectangular. Cloth napkins come in several sizes, each size tailored to a specific use. A beverage napkin, used when serving drinks and hors d'oeuvres, is like most cloth napkins, square, about five inches to each side. A luncheon napkin is a couple of inches larger, and a dinner napkin
larger still. The theory, evidently, is that the more food and drink that is served, the more potential there is for spillage, AND so the bigger the napkin must be to catch it. An acceptable cost-cutting compromise for big celebrations including weddings is to use a paper napkin whose size, heft, and finish resemble a cloth napkin. There are usually many colors that they come in. The colors are usually solid such as dusty rose, green,
36 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Rita Gangwani Professor at Etiquette Consultants, Delhi
burgundy, purple, brown, navy blue or red. It is usually a good idea to get solid colored Dinner Napkins as lipstick marks, oil marks and watermarks would be readily seen on white napkins. However, if you choose a solid color, then the marks usually blend in easier. A Napkin should be located within the confines of your place setting. In a formal setting, your napkin SHOULD be located on your plate or to the left of your plate. Informal table settings
may be more whimsical and you may find your napkin in either of those two positions, AND IT may EVEN appear above your plate, in your water goblet or wine glass, or in some other decorative container. Some important Napkin etiquettes that you must follow:Ÿ Wait for the host to pick up and unfold his napkin before you do the same with yours. Ÿ Place your napkin on your lap as soon AS you sit down. Don’t wait for the food to be served before you open your napkin. Should your napkin still be sitting on the table when the food arrives, the server may have to create space to set your plate. Ÿ If the napkin is larger than your lap, fold it such that it just covers your lap. Ÿ The napkin remains on your lap during the entire meal. Ÿ When you’re given a napkin, use
Ÿit. Don't let it sit beside your plate. It
Ÿ Ÿ
Ÿ
Ÿ
Ÿ
was given to you for wiping your face when you need to and to protect your lap from spills. Do not vigorously pop or shake out your napkin. If you need to leave the table for a while, leave your napkin, soiled side down to the left of your dinner plate. Some recommend placing your napkin on your chair, but others find this gravely offensive, as you might soil the host's dining chair. In very fine restaurants, your napkin will be replaced if you must leave the table. Never put your napkin on your dinner plate. You should neither re fold nor wad up the napkin on finishing your meal. Place the napkin on the table to the left of your dinner plate. Never tuck a napkin to your shirt,
Ÿbelt, and waistband or between
buttons. Ÿ Never wipe your mouth with your
Ÿ Ÿ Ÿ
Ÿ
Ÿ
Ÿ
napkin. You may gently blot your mouth with your napkin. Never dip your napkin or fingers in your water glass. Never spit anything into your napkin. If your napkin falls down from your lap during a formal meal, do not retrieve it. Ask for a fresh one. Don't wipe your dirty greasy hands on the napkin. Wait for the finger bowl. Do not wipe the cutlery with your napkin; it's like insulting your host’s /restaurant's sanitation. Use the napkin throughout the meal to dab your lips. This prevents greasy lip marks from being transferred to the glass and also removes unsightly food residue from lips!
Bon Appétit! n
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 37
How food affects personality Dr. Anjali Mukerjee
Nutritionist and Founder, Director Health Total, Ph: 022 - 672 66888/6504 4001 Direct your questions to query@health-total.com For further information, visit www.health-total.com
F
ood provides a dynamic energy force which influences every aspect of your being including your physical, emotional and spiritual being. Ayurveda, the ancient healing system in India had identified the positive and negative attribute of food, which today is being recognized by modern nutritional science. Ayurveda realizes how food and other lifestyle factors influence ones physical appearance, thinking process, behaviour and hence actions.
Classification of food According to Ayurveda, food can be categorised according to its basic qualities. Food is seen as the prana, the life force carrier, and is judged by prana’s quality and how it affects the conscious self. Based on a food's basic inherent qualities, the food is categorized as- Sattva (purity); Rajas (activity, passion, the process of change); and Tamas (darkness, inertia). Sattvic Food: is always freshly cooked and simple. It is food that can be `digested easily'. It can bring one's mind to a state of balance. It helps build immunity and improves the healing response in those who are ill. It consists of foods that are closest to their natural forms. Sattvic foods include milk and milk products, fresh fruits as well as dried fruits. Most fresh vegetables except the onion family e.g. garlic, onions and chives. All unrefined whole grain cereals, most lentils (dals) sprouts and natural sweetness like jaggery, honey and natural oils such as homemade ghee, butter and cold pressed oils are considered sattvic. Sattvic food is moderately cooked with few spices (no chillies and black pepper) and less fat. The common spices used in sattvic cooking are turmeric, ginger, cinnamon, coriander, saunf and cardamon. Eating raw foods is not considered sattvic as they
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harbour a lot of parasites and microbes. Further more, raw foods are known to weaken the digestion according to Ayurveda. They reduce `Ojas' which is synonymous with our vital energy or `Prana' or `chi' or `jing' or life force. The proper functioning of the mind depends on `Ojas'. Spiritual development also depends upon ‘ojas’, so small amounts of raw foods can be eaten according to sattvic rules but large amounts of raw foods are not allowed according to the sattvic diet. Although ghee is allowed on the sattvic plan as it is considered important for the development of the mind, oily and fatty foods are taken sparingly. Ghee is known to enhance ‘Ojas’ which in turn helps mental and spiritual development. A sattvic diet bestows knowledge and awareness in a seeker.
The Sattvic Personality A person who follows the sattvic way of eating is known to be clear minded, balanced, moderate in habits and is focused. He usually avoids using intoxicants as in alcohol, stimulants like tea, coffee, tobacco and nonvegetarian food. He is extremely balanced and spiritually aware. Rajasic Food: is food, which is fresh but ‘heavy’ to digest. Those who indulge in heavy physical activity should eat this type of food. It includes non-vegetarian food like meat, fish, eggs, chicken. All whole pulses and dals (not sprouted) hot spices like chillies, pepper, all vegetables including onions and garlic. The Rajasic diet is also cooked fresh as in sattvic and is of high quality and nutritionally rich. Rajasic cooking may contain a little more oil and spices as compared to sattavic food. Such a diet may benefit in people who believe in action and aggression in a positive way for e.g. a businessperson, politician, athlete etc.
The Rajasic Personality: The Rajasic diet makes a person long for sensual stimulation. He is usually aggressive in nature (in a positive way) and full of energy. He is interested in the four p’s - power, prestige, position and prosperity. But he is quite in control of his life. He is
not obsessed by any of the above. He is a ‘go-getter’ in life and knows how to enjoys life. Tamasic Food: This includes all foods that are not fresh, unnatural, overcooked, stale and processed. They include all foods made from refined flour (maida), pastries, pizzas, burgers, chocolates, soft drinks, rumali roti, naan, stimulants like tea, coffee, tobacco, intoxicants like alcohol, wines etc. Most canned and preserved foods like jams, jelly’s pickles and fermented foods come in this category. Fried foods, sweets made from sugar, ice creams, puddings and most modern day ‘fun foods’ are included in this list. All spicy, salty, sweet and fatty foods form part of the tamasic diet. Overeating is a tamasic trait. Overeating even of sattvic food brings on tamas in an individual. The Tamasic Personality: Tamas’ brings about stagnation in a person and degenerations in his health. Such individuals suffer from intense mood swings, insecurity, desires, cravings and are unable to deal with others in a balanced way. They have little regard for the
welfare of others and tend to be very self-centered. Their nervous systems and heart do not function optimally and such individuals age fast. They usually suffer from degenerative conditions like cancer, heart disease, diabetes, arthritis, chronic fatigue etc. They usually lead a sedentary lifestyle. They enjoy packaged and processed foods which are rich in calories. They have almost no control over their tongue and indulge into mindless eating. Such individuals would benefit from switching from a tamasic diet into a sattvic diet. Others, who live life in moderation and are into politics, business, defence or into athletics would do well by following the Rajasic way of life. Sattvic, Rajasic and Tamasic are more than just qualities in food. They are a way of life. How we choose to live and think, how we treat others and what we choose to eat corresponds perfectly with all that we receive in life both in terms of health and awareness. If you find what you are receiving from life is intolerable, all you need to do is to change your attitude and make better choices. n
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 39
Is Taste all about the senses? According to scientists, if you want to enjoy your meal, you should keep your head space clean. Neurogastronomy is the science which explains the brain and taste connect, read on to know how it works.
Chef Majit Gill President, IFCA
Taste Touch
Hearing Vision
40 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Smell
“
Chefs understand that the mind of the diner is at the heart of everything they do." Not everyone experiences the taste of food in the same way. While some of us reach for a cup of strong tea or coffee the first thing in the morning, others prefer parathas with butter or dal, and some others begin their days with a dosa, some poha or sprouts. The reason why we all react differently to food is not subjective. Ayurveda as well as modern science is helping them understand how we use our senses to process flavour and taste. My father lived to be 98 years old and had a healthy body and mind. There was a story on him in the Outlook magazine where he was asked when he ate. He simply replied “when my mind and stomach is empty.” Today’s scientist Dr. Charles Spence says that nobody ever enjoys a meal after a big fight or any other event which occupies the mind. So getting in the right head space is crucial to a good nosh. One should clear the mind of the events of the day and prepare for the flavours and tastes about to be taken in. A strong aroma gives rise to a great flavour and taste and thus all in the food industry and top restaurants want to take advantage of this reaction. Neurogastronomy is the way in which the brain creates the sensation of flavours and taste with other senses. The experience of flavour and taste engages the brain more than any other behaviour. Have you ever tried to describe why you adore certain foods? Or analyzed why taste is so individual? What, exactly, are we experiencing when we taste? A scientist may say that Taste, is a very limited perception. What a nonscientist calls taste is described as a scientist as flavour. There are six tastes, all sensed through the tongue: sweet, salty, sour, bitter, pungent and astringent. Most people can't identify astringent, and many can't even clearly identify bitterness. One gets confused between bitterness and astringency. All six tastes are a manifestation of “mouth's feel,” which includes texture, and temperature. Basic taste preferences are universal.
The only natural taste is sweet, and so even new-borns accept and enjoy sweet foods and at the beginning disagree and show initial unpleasantness when given any other taste. This leads us to infer with authority that acceptance of other tastes and their development evolves over time. However, as individuals we vary in differentiating the complex
tastes or the combination of tastes. The highest satisfaction is found when the food we eat is balanced with the six tastes. Some of us are "super tasters" because we have more taste receptors in our mouths. It is found that 25% people are not good tasters, 50% are moderate tasters and 25% make up the super taster tribe. It is said that they are found largely in the
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 41
Indian Sub Continent, the Orient, in North Africa and Brazil. We smell food in two ways. The mouth feel in food is associated with all the taste buds, and when one eats during chewing and breathing out one can experience the food aroma sensed much more as molecules that travel through the back of the mouth into the nasal cavity. Now aroma meets the same that take in smells through sniffing. The nasal smell is less intense and different because some molecules are experienced by retro-nasal along with mouth sensations such as in the lips, tongue, jaws and cheeks. This is how the five senses satisfy our body,
mind and soul. Our brain refers retronasal smells to our mouth. The flavor begins with the six tastes, the touch, look and the sound of the food. The whole taste experience begins with the balance of six tastes, aromas, the touch sensations, the look and the sound of the food. The whole experience of dining is actually created from all these sensations by the brain. Every sense has an important role to play in creating its sensation. Cooking enables us to get nutrition and energy faster, increases our pleasure in eating and encourages us to experience new flavours and tastes. Cooking had forced us to hunt, gather, store, and secure, to create
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pots and pans to cook and to keep. Cooking had taught us to eat together, and finely cooking had taught us to unite and live in societies. Cooked food is the advent of the key to human evolution as it requires less energy to chew, swallow, drink, lick and suck and increases the bioavailability of nutrients. The energy of the brain and body that would otherwise be used to breakdown raw foods physically and chemically is instead diverted toward brain development. Search of flavours and tastes initiated the expansion of the primate brain and made us gourmets, while our brain and cooking skills
The food is not nutritional even if it has nutrients in it. It must have a good balance of tastes and flavours. developing alongside. There are strong connections between tastes, flavours, emotion, memory, addiction and nutrition. Text of Ayurveda says “the food is not nutritional even after having nutrients in it. It must have a good balance of tastes and flavours”. That’s why the brain always craves for taste and flavour. In Indian gastronomy emphases is given to senses “Gastro semantics”. Our food is deeply rooted in five elements, five senses, three strands, three humours, six savours and nine feelings. The touch is a great sense to have the feel of the texture and temperature the food. Eating with fingers creates sensational and emotional references for the brain. Receptors are connected in the nasal cavity, in the adjutant olfactory bulb, a small protrusion at the base of the brain. In the olfactory bulb there are many hundreds of glomeruli. Each glomeruli reacts differently to different aromas. The olfactory bulb is connected to the olfactory cortex, a little away on the underside of the brain, and here tastes/flavours are stored/remembered and compared. The olfactory cortex is connected in turn to the orbitofrontal area of the neo-cortex above the eyes. Cells in the orbitofrontal cortex signal other sensory signals stimulated by food in the mouth. These signals share them with the other parts of the neo-cortex, such as amygdala, which are involved in emotions. With our complex brain,
we are very good at analysing smells, tastes and other sensations involved in eating. We judge every food in the range from delicious to foul. We can learn new flavour and tastes but we always compare them with old favourites. We learn which tastes and smells complement. From our innate and learned preferences we derive the experience of complete cuisines. This science has been researched, developed understood and documented in the Ayurvedic manuscripts. That food is for the body, mind and soul. The relationship of the basic five elements (fire, earth, water, air and ether) with the human body
creates food - tastes and flavors and the realization occurs due to the sensations of the brain. Since a long time the famous chefs from Brillat Savarin to Paul Bocuse and the other gourmets have made incredible efforts to add continuous value to this science. Dr. Gordon M. Shepherd, a neuroscientist and professor, and scientist realized this emerging field of neurogastronomy. He recognised that there is a requirement for more collaboration among taste and flavour experts, including chefs, neuroscientists and biochemists in order to lead us to improve our health-wellness and longevity. n
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 43
Chef's Fun Time Test your Indian Cuisine Knowledge Find the names of the Indian Dishes hidden below by drawing a box across their name. You must finish within 29 minutes.
44 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Finding it difficult? Turn the page for tips Tips: 1.
This is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. (6)
2.
A savoury fritter of pea-flour containing chilies, onion and other vegetables. Perfect snack for a Rainy day. (7)
3.
Indian snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. Identified with beaches of Mumbai. (8)
4.
A rice-based dish made with spices, rice and layers of either chicken, mutton, fish, eggs, or vegetables. (7)
5.
It is plate of savoury snacks, typically served at road-side tracks from stalls or carts in India. A favorites of ladies. (5)
6.
Is a South Indian savory crunchy snacks, twists made from rice and urad dal flour. Also known as ‘Murukku’. (6)
7.
A thin pancake of unleavened whole-grain bread cooked on a griddle. (7)
8.
Flattened Rice. Main ingredient for making ‘POHA’. (6)
9. 10.
Best eaten with Indian fried Bread. (5) It is a unique tangy, sweet, spicy condiment that can be used to compliment a variety of foods. (7)
11. English term primarily employed in Western culture to denote a wide variety of dishes with gravy (spicy sauce) whose origins are Indian. (5) 12. A thick spicy lentil stew, high in protein (4) 13. A famous dish from western India, made with a fermented batter derived from rice and chickpea splits. All time favourite. (6) 14. A staple food in South India, it is a fermented crepe or pancake made from rice batter and black lentils, plain or with filling. (4) 15.
A traditional dish made of minced meat or vegetables, cooked either in Tandoor, grill, fried or on tawa. (5)
16. Indian salad usually made with cucumber, tomatoes, and onions flavored with salt, sugar and lemon juice. Goes well with any Indian dishes. (9) 17. A terrific tea time snack! This crispy, crunchy flatbread is from western India. It is very versatile and can be eaten as chips with a dip………. (6) 18. Indian Leavened bread made from Maida. (6) 19. A blend of ground mixed spices. Indian dishes cannot do without. (6) 20. Digestive aid and also a mouth freshner. Eaten after the meals. (7) 21. Leavened oven baked flat bread . (4) 22. All time Indian favorite Bread. A meal by itself, best eaten with Aachar & Dahi (7) 23. An unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji. (5) 24. Delicately flavored rice dish, sautéed in ghee and flavored with whole spices like cumin, cloves etc. (5) 25. A popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. (5) 26. A South Indian stew made from pigeon peas, vegetables, tamarind and spices, is an everyday dish in Southern India. (6) 27. It is a fried pastry with a savory filling, such as spiced potatoes, onions, peas, lentils. Very popular with the foreigners. (6) 28.
A Goan Rice Cake. An accompaniment that replaces Bread in Goan Cuisine. (5)
29. Is a popular vegetarian fast food dish native to the Indian state of Maharastra. Sandwiched between bread. (7) For final answer turn to page no-46
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 45
Still finding it difficult ? Let's have some more help‌ Chole
Dosa
Chapati
Chutney
Masala
Kulcha
Bhajias
Kabab
Dhokla
Sanna
Appams
Paratha
Khakra
Chaat
Sambar
Pulao
Chakli
Naan
Daal
Mukhwas
Vada pav
Poori
Rajma
Kachumber
Samosa
Chivda
Bhelpuri
Biryani
Curry
46 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Edible
Flowers 48 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
Give your food a flowery touch by using edible flowers to it. These delicate pretty little charmers are not just appealing to the eye but also give the best to the taste buds. Read on to know how to choose them to complement your appetizers, main course or desserts.
T
he wondrous abundance of vegetables and produce flowing into the market at this time of the year brings all our menus to their peak. However, too many chefs and kitchen managers see the beauty of these products only from a topical perspective, failing to look deeply enough to uncover new gems. The day-to-day demands of the kitchen often keep us inside and far away from our food supplies, but a little effort can open up an incredible range of ingredients. One of the recent ingredients which I used in the preparation is EDIBLE FLOWERS and the effect was amazing not only on the eyes, which eat first, but also on the palate.
Where are edible flowers sold? Don’t go running out to the florist, as bouquets are generally toxic - not exactly the ideal ingredients. If you haven't cultivated your own garden, try exploring gourmet markets, specialty spice stores or farmer's markets. These types of vendors will most likely be selling edible flowers. Or, if you feel like being closer to nature, why not pick your own dinner venture out into a nearby meadow with an edible flower guide. Edible flowers can be consumed safely. Edible flowers may be preserved for future use by using techniques such as drying, freezing or steeping in oil. They can be used in
Arti Thapa Department Head, Culinary & Patisserie at Food Craft Institute
drinks, jellies, salads, soups, syrups and main dishes. Flower-flavored oils and vinegars are made by steeping edible flower petals in these liquids. Candied flowers are crystallized using egg white and sugar (as a preservative). Edible flowers are extremely fragile and cannot be conserved in the refrigerator, and thus must be consumed as quickly as possible. While waiting to cook the flowers, place the stems in a bit of water to keep them fresh. When ready to prepare them, delicately rinse each flower in cold water, and then dry them, carefully blotting each piece with a paper towel. Remove the stems,
Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014 | 49
Micro Flowers is the latest innovation in edible flowers. These tiny jewel-like flowers are fantastic for even the smallest culinary creation and perfect for adding tiny, yet intense splashes of color for salads, cocktails and desserts. Flower Crystals are an innovative concept with dazzling, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs. These are spectacular new flavor ingredients. The pure color and flavor comes only from the fresh whole flowers with no added flavors or coloring, thus fulfilling the requisites of Food Safety and Standards Authority of India (FSSAI)! These are carefully hand harvested at the peak of flavor and color content, then combined with pure cane sugar to create the beautiful and flavorful crystals. These taste amazing and add an enticing and distinctive finishing touch to any culinary creation from desserts to cakes and even chocolate confections. They are shelf stable, and easy to use; sprinkle on some magic!
using a knife if necessary, and then, using tweezers, gently take off the pistil, petals and small leaves. Flowers can be consumed raw, cooked, in con fit or infused in sauce. They liven up dishes, and creatively complement appetizers, main courses or desserts. Nasturtiums, primrose, borage flowers and dandelion are all eaten raw in
salads. It is important to choose the flowers according to their flavor, taking into consideration how each distinct taste would correspond with other ingredients. Nasturtiums have a sharp, pungent flavor similar to watercress. Daisies have a very strong, smoky flavor and borage flowers faintly resemble the taste of oysters.
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Crystallized Flowers, with their sugarcoated goodness are being produced from the fresh flowers. Freshly grown edible flowers are coated with sugar, and then dried to preserve their natural beauty. It is a delicate art of preserving them in sugar for beautiful pastries and more! Glistening with sugar crystals these Candied Flowers are an exciting and exquisite addition to any dessert. Even main entrees are transformed with these beautiful Crystallized Flowers.
Cooking with flowers... Yes, those flowers look beautiful as garnishes, but what do they taste like? Bean blossoms have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and miniature pansies have a mild wintergreen taste. Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Other flowers may have a spicy or peppermint flavor. For a touch of the Provencal, you can try the zucchini flower, which tastes delicious fried or stuffed. When in doubt, taste, but first be sure it’s not poisonous. Edible flowers tips and hints Edible flowers as a garnish make any dish look special on your table, but make sure that the flavor of the flower
compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds: Ÿ Place a colorful gladiolus or
hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip. Ÿ Sprinkle edible flowers in your
green salads for a splash of color and taste. Ÿ Freeze whole small flowers into ice
rings or cubes for a pretty addition to punches and other beverages. Ÿ Use in flavored oils, vinaigrettes,
jellies, and marinades. Ÿ One of the most popular uses is
candied or crystalized flowers, used to decorate cakes and fine candies. They also make a lovely addition to many desserts. Ÿ Asthmatics or others who suffer
allergic reactions to compositetype flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.
Ÿ Never use non-edible flowers as a
garnish. You must assume that if guests find a flower on a plate of food, they will think it edible. Ÿ Use flowers sparingly in your
recipes, particularly if you are not accustomed to eating them. Too much of the pretty things can lead to digestive problems. Ÿ If you are prone to allergies,
introduce flowers in small amounts so that you can judge their effects. Some have a much more pronounced flavor than others, so you’ll need to judge accordingly. Ÿ The leaves of some flowers also
have culinary uses, but be sure to check a trusted food reference source before experimenting. Sweet and flavorful, edible flowers are surging in popularity among today’s top restaurants and bakeries. Edible flowers are ideal for enhancing the visual appeal of an entrée or dessert without compromising the integrity of the flavor. Edible flowers are not only beautiful to look at; but can add an interesting range of tastes as well! n
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52 | Incredible Chef Magazine | Volume 1 | Issue 2 | Dec-Feb 2014
WINE EXPERT PROFFESIONALS A CAREER TO TEST WITH Wine is now a mainstream part of the present culture. If you love wine and keep a keen eye on gaining knowledge about your drink, then this is your career option. Keep reading to explore the opportunities of a wine sommelier.
J
ust a few years back when people thought about a sommelier, the very first thing which used to come to their minds was that of a typically old man in formal dress who suggested wines and served them to customers at fashionable restaurants. But today this domain has expanded to include younger people of both sexes who work at a mix of eating establishments. In addition to the increasing competitiveness, the main reason for the change is that now a days wine has become more of a mainstream part of the present culture and as a result, the position of a sommelier has taken on a new importance. Besides suggesting what wine selection would pair best with which kind of food, the present day sommeliers also create wine lists for their restaurants, stock them, register and add high quality wine on a regular basis. Furthermore, they also offer restaurant staff with some essential wine education. In spite of facing some problems, dedicated sommeliers express great job satisfaction. To them there is no greater remuneration than working with wine and introducing it to others.
Nature of work A good sommelier enjoys functioning with diners as he suggests the right choice of food and wine to the customer. Thus, in a sense, a sommelier is a matchmaker, seeking to rejoice customers with remarkable pairings of
wine and food. A sommelier can take the customer faraway from the basic rules of white wine with fish, and red wine with red meat, to a territory of dining fantasy. He knows about every wine in the cellar and every dish on the menu and understands when to choose a wine that enhances the food and when to select one that will give them a difference. Even people who are well versed about wines can also gain a lot of knowledge from the ability of the sommelier.
Skills, Knowledge and Abilities It is observed that sommeliers vary in personality and their style of approach towards the guest. However, knowledge of wines is one common skill which every sommelier should have. No doubt many important things about wine can be learned through a variety of books, course, and testing but still there are some unique qualities which a candidate must know before choosing the profession of a sommelier. Ÿ Should have quick sense of taste
so that the sommelier can distinguish wines by their qualities. Ÿ Should have proper Business Skills as because sommeliers do everything from putting together wine lists to ordering wines. Ÿ Should have effective communication skills for proper interaction with the clients. This is because before recommending a wine the sommeliers might wish to ask the guests about the types of
Hemant Kumar Kochar The author is the Director of Madhuban Academy of Hospitality Administration and Research (MAHAR).
Ÿ wines they prefer and their price
preferences and so on. Ÿ Should be hungry enough to learn
everything about wines. Ÿ Should have a good sense of smell
and palate. Ÿ Should love people and be willing
to serve them.
Working and conditions A day in the life of a sommelier consists of working long hours, often during nights, weekends and holidays. They need to be night owls in all common sense because that is when their services are in top demand. In addition, if you decide to pursue this career, either by training yourself or earning a certificate in the field, you must expect to devote a significant amount of time outside of the restaurant to reading, keeping up on the latest wine selections and brass your management, hospitality and organizational skills in order to be a success.
Career Outlook Usually candidates start their career as assistants in the hospitality industry, working under and learning from experienced sommeliers. After a few years of such working, a candidate can work alone. With the acquiring of
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experience in this field, a sommelier often becomes a freelance wine expert and also gets several opportunities to work as wine consultants for several restaurants and hotels. However, a sommelier can also look for employment in hotels, on the sales team of wine manufacturers, with event planners and more. These people also get the opportunity to engage in a number of competitions held throughout the world where competitors take a written exam, vie practical exercises in which their service skills are showcased and display their fine senses in blind tastings.
Education, Training and Certification There are multiple ways for a candidate opting for being a sommelier. Sommelier training can take many different ways. Gaining professional restaurant experience, taking course from a reputed organization and functioning at
wineries are all possible avenues for growth of a promising wine expert. In addition, many people develop their wine knowledge through their own research. Aspirant chefs and restaurant managers who choose to practice culinary degree programs may also come across similar courses on combination of wine with food as part of their training program. Across the country, there are several institutions and organizations that offer short and long term courses for sommeliers. The Culinary Institute offers certification programs for wine professionals. After passing these exams, a graduate can add the signature, Certified Wine Professional (C.W.P.) to his or her name.
Earning and Benefits Salaries for sommeliers vary greatly depending on employer, experience, and certification and of course, the place where he is working. Starting salaries are around Rs 20,000 to Rs
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25000 a month including bonus and commission while experienced sommeliers can earn around Rs 50000 to Rs 60000 a month. The job is more physically demanding than you might imagine. It’s a job for a night person, since most fine dining takes place during the evenings and nights. Prominent institutes offering construction project management course are:Madhuban Academy of Hospitality Administration and Research (MAHAR) Hotel Madhuban, 97 Rajpur Road Dehradun, Uttarakhand Tel: 9012190008, 9012190009 Email: hotelacademy@maharedu.com Culinary Academy of India, Hyderabad 6-3-1219/6A, Umanagar, Begumpet, Hyderabad - 16, A.P., India. E-mail: iactca@yahoo.co.in Indian Institute of Hotel Management CB 135, Sector - 1, Bus Stop CA Market, Kolkata - 700 064, West Bengal, India Ph: 9051475838 n
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